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PRODUCT TRENDS Cooking Appliances Serve up a Menu of Options Today's designers must know the differences and benefits of today's cooking technology By KJ Fields W hen home remodels fell off in 2007 with the dip in the housing market, so did sales of cooking appliances. That's now changing according to Jill Notini, vice president, Communications and Marketing for the A s s o c i at ion of Home Appl i a nc e Manufacturers (AHAM) in Washington, D.C. "We've had several years of decline, but the first quarter of 2013 marks the first year we've seen the shipments come back a bit," Notini says. As the market rebounds, hands-on kitchen designers and builders have a new challenge. Clients increasingly use the Internet, retail outlets and personal recommendations to shape their preferences, and approach remodelers with cooking appliances already selected. The designer's and builder's roles are shifting in this changing environment, and knowing the differences and benefits of today's technology can position them as a resource for clients. Induction cooking "The hottest trend today is induction cooking," says John Petrie, CMKBD, 2013 National Kitchen and Bath Association ( N K B A ) president-elect and owner of The Freedom Induction Cooktop from Thermador is a full-surface induction appliance with a natural-mapping user interface that recognizes cookware size, shape and position to deliver heat. It features 48 individual 3-in. induction heating elements below the surface, allowing users to place cookware anywhere on the surface for even cooking. Circle 32 or visit ForResidentialPros.com/10724927 Mecha nicsburg, Pa.'s M H Custom Cabinetry. "Induction technology has improved and price has come down. It's phenomenal how responsive electricity can be in this form. Formerly, you could only get this type of performance with gas." Although popular in commercial kitchens, induction technology didn't catch on in the consumer marketplace until a few manufacturers created a hybrid approach to re-introduce the technology. Some replaced one conventional element on full ranges/cooktops with an induction unit. Others offered portable induction-surface appliances that plug in on the countertop as an affordable entrée into the technology. Now, 10 percent of built-in electric cooktops have induction elements. In appliances with an oven below the induction surface, however, the figure remains at only 1 percent. Customers like that induction's direct heat transfer provides faster cooking and energy efficiency. Because it works with electricity and magnetism, the pan heats up but the surface stays cool, making it a safer way to cook. The flat surface also provides easy cleanup. Induction cooking requires direct contact with the pan, and cast iron or stainless steel pans are needed to make the magnetism work (copper bottom, ceramics and aluminum pans are not an option). Brenda Bryan, executive director of Charlotte, N.C.'s-based Research Institute for Cooking & Kitchen Intelligence (RICKI), says that data collected from two surveys indicate induction cooking is on the rise. RICKI's 2012 Remodelers 360 survey discovered among almost 1,500 U.S. The Combi-Steam Oven from Miele combines the power of steam and convection technology into one unit. The combination mode allows the user to regulate the cooking method and temperature, as well as the moisture level. There are more than 100 automated programs for meats, vegetables and grains included in the oven's menu system. Circle 31 or visit ForResidentialPros.com/10920177 consumers, 23 percent were interested in induction cook ing. Of t he 1,0 0 0 homeowners that participated in RICKI's 2013 Consumer Kitchen Trends, 56 percent said they had heard of induction cooking and 36 percent found the technology "extremely or very appealing." Steam ovens and convection ovens By contrast, only 9 percent of respondents in RICKI's 2012 Remodelers 360 were interested in steam ovens. Still, steam ovens remain a niche item for people interested in healthy cooking. Using steam ovens allows cooks to reduce the fat added to keep food from drying out, and the method helps retain more vitamins in food. In addition to preserving moisture and vitamins, steam ovens cook faster than radiant ovens. Convection ovens also offer a faster way to cook with a fan that moves air throughout the oven to cut cooking time by approximately 25 percent while using a lower temperature. Consumers from RICKI's 2012 Remodelers 360 indicated that 26 percent were interested in convection ovens. ForResidentialPros.com QR July 2013 29